Chilled Couscous Vegetable Salad

Answer 1

Ingredients

• 1 1/2 cup couscous
• 1 cup vegetable stock
• 1 tablespoon thyme, fresh chopped, or 1/2 ts dried
• 2 tablespoon wine vinegar
• 1 cup baby peas, frozen, thawed
• 1 cup corn kernels, frozen, thawed
• 2 each tomatoes, peeled, seeded, chopped
• 2 each scallions, sliced thin
• 1 tablespoon basil, fresh, chopped, or 1/2 ts dried
• 6 each romaine leaves, washed, dried

Place couscous in large bowl. Pour 1 cup boiling water over couscous and let stand. In saucepan, bring vegetable stock to boil, add thyme and vinegar. Boil to reduce to 3/4 cups. Add peas and corn to liquid and turn off heat. Toss tomatoes, scallions, and basil into couscous. Add liquid to couscous and mix well.

Cover and refrigerate 2 hours before serving. To serve, top a romaine leaf with couscous mixture. Makes 6 servings

Per serving:197 calories, 2 grams fat